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Blackened Shrimp Stroganoff

This shrimp stroganoff recipe is a definite winner. Especially if all the ingredients appeal to you. I've gotten many bravos for this recipe. I hope your family and friends enjoy this recipe as much as mine do. I've subbed frozen green peas for the roasted red bell peppers.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1764.4 kcal

Equipment

  • 1 Large Stockpot For cooking pasta
  • 1 Large Frying Pan Preferably non-stick or cast iron for blackening shrimp and making sauce
  • 1 Medium Mixing Bowl For marinating shrimp
  • 1 Small Mixing Bowl For mixing sour cream and cornstarch
  • 1 Whisk For blending sauce ingredients smoothly

Ingredients
  

Main

  • 1 pound fresh shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning
  • 6 ounces fettuccini pasta
  • 1 tablespoon butter
  • 3 cups fresh mushrooms sliced
  • 1 tablespoon chopped shallots
  • ⅔ cup chicken broth
  • ½ cup sour cream
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 1 7 ounce jar roasted red bell peppers
  • 1 tablespoon drained capers

Instructions
 

  • Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp. Cook until shrimp turn pink, about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
  • In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.

Notes

For optimal flavor and texture, ensure shrimp are patted very dry before seasoning to encourage better 'blackening' and a crispier exterior. Avoid overcooking the shrimp; they cook very quickly, turning rubbery if left too long. When adding the sour cream-cornstarch mixture, ensure it's well-whisked to prevent lumps, and consider tempering it with a little hot broth from the pan before fully incorporating to prevent curdling. Freshly sliced mushrooms can be sautéed in batches if your pan is crowded to ensure proper browning rather than steaming. Finish the dish with a sprinkle of fresh parsley or chives for a vibrant pop of color and a touch of fresh herb flavor.